Black Pepper Chicken Mushrooms (Print Version)
# Ingredients:
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01 -
A small onion, chopped really fine
02 -
Salt, add as much as you like
03 -
600 g chicken thighs or breasts without bone or skin, chopped into small chunks
04 -
Fresh parsley, chopped up to sprinkle on top
05 -
2 tablespoons olive oil
06 -
3 garlic cloves, mashed or minced
07 -
80 ml heavy cream
08 -
120 ml chicken broth
09 -
1 teaspoon fresh cracked black pepper (add more or less if you want)
10 -
250 g mushrooms, sliced up (button or cremini are great)
# Instructions:
01 -
Move the skillet off the heat. Throw a handful of chopped parsley over everything and enjoy hot with your favorite sides.
02 -
Slide the cooked chicken and whatever juice was on the plate back into the pan. Give it a good stir to make sure every piece gets saucy, then warm up for another few minutes.
03 -
Pour in heavy cream and drop in more cracked pepper if you want it punchy. Let this bubble for a couple of minutes so the sauce gets a bit thicker.
04 -
Add the chicken broth and scrape up all those brown tasty bits stuck to the bottom. Let it simmer for a few minutes to soak up more flavor.
05 -
Toss your sliced mushrooms into the skillet. Let them cook, stirring now and then, until they're nice and golden and most of their liquid is gone.
06 -
If you need, pour in a touch more oil. Drop in onions and garlic. Let them sizzle until the onions look soft and your kitchen smells awesome.
07 -
Pour olive oil into a big skillet and get it hot over medium heat. Add the chicken, tossing in a little salt and cracked pepper. Cook, turning pieces now and then, until the chicken is browned and done—should take about 6 to 8 minutes. Move it to a plate for now.
# Notes:
01 -
If you want a lighter feel, swap out the heavy cream for whole milk or half-and-half. Just know the sauce won't be as creamy.
02 -
Craving heat? Toss in some red pepper flakes.
03 -
Tastes awesome paired with pasta, mashed potatoes, steamy veggies, or rice.